A family favourite and a great spread not just for sandwiches, but also for toast and crackers. Red Leicester, Cheddar and Cream Cheese are mixed with spring onions and parsley, to make an extremely tasty sandwich filling, especially good with lettuce, cucumber and tomato. I like to use bread buns, rolls or baps when I sue this as a sandwich filing, but any sliced bread would also be suitable. This keeps in a covered container in the fridge for at least a week.
200g cream cheese
bread buns, rolls or baps, buttered
Salt and pepper to taste
1 to 2 tablespoons yoghurt or single cream
Handful of fresh parsley, finely chopped
3 large spring onions, washed, cleaned and finely diced (including green tops)
100g mature farmhouse Cheddar cheese, grated
100g red Leicester cheese, grated
I like to use bread buns, rolls or baps when I use this as a sandwich filling, but any sliced bread would also be suitable. This keeps in a covered container in the fridge for at least a week.
Mix all the grated cheeses with the cream cheese; add some yoghurt or cream to loosen the mixture. Season to taste, then add the diced spring onions, and chopped parsley. Mix thoroughly and allow to firm in the fridge for 30 minutes before using.
Place the lettuce, cucumber and tomatoes on half of a bread roll, place one tablespoon of cheese spread on top of the salad and then top with other bread roll half. Serve with salad garnish. Also wonderful with toast, crackers and can be melted for cheese on toast. (Cheese spread will serve 8 to 10 as a sandwich filling.)